Shrimp and Rice Bake

Waaay behind on recipes, but here's a new one from Everyday with Rachel Ray

Shrimp and Rice Bake (from Nov 2010 issue)
4 slices bacon
1/2 onion chopped
1 1/4 cups rice
salt and pepper
1 tsp paprika
1 15oz can diced tomatoes
1 cup water
1 lb frozen peeled and devained shrimp
1 large zucchini, chopped into 1/2" cubes

1. Preheat oven to 375.
2. Chop bacon and cook in a heavy bottom skillet (dutch oven) until crisp, about 5 min
3. add onion (and 2 anaheim peppers) and saute
4. add rice, tomatoes and water and spices and bring to a simmer
5. cover and bake until rice is tender, about 20 min
6. Add the shrimp and zucchini and bake 5 min more